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Sudanese Lamb and Okra Stew
Bamia Thabiek
A hearty and flavorful stew featuring tender lamb and okra simmered in a rich tomato-based sauce, seasoned with aromatic Sudanese spices. This dish is a staple in Sudanese cuisine and is often served with kisra (sorghum flatbread) or rice.
ð§ ææ
- 1 kg Lamb shoulder or leg(cut into 4-5 cm chunks)
- 500 g Okra(fresh or frozen, trimmed and halved if large)
- 2 large Onions(roughly chopped)
- 4 cloves Garlic(minced)
- 3 large Tomatoes(roughly chopped)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil or Ghee
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1 Cinnamon stick(optional)
- to taste Salt
- to taste Black pepper
- 4-5 cups Water or Lamb stock
ðšâð³ äœãæ¹
- 1
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
- 2
Add the lamb chunks to the pot and brown them on all sides. This should take about 5-7 minutes.
- 3
Stir in the minced garlic, cumin powder, coriander powder, and cinnamon stick (if using). Cook for another minute until fragrant.
- 4
Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring, until the tomatoes begin to break down and the sauce darkens slightly.
- 5
Pour in the water or lamb stock, ensuring the meat is mostly covered. Season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is tender.
- 6
Add the prepared okra to the pot. Stir gently to combine. Cover and continue to simmer for another 20-30 minutes, or until the okra is tender and the stew has thickened to your desired consistency. If the stew is too thin, you can mash some of the onions against the side of the pot to help thicken it.
- 7
Taste and adjust seasoning if necessary. Serve hot with kisra, rice, or your favorite Sudanese bread.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use lamb stock instead of water.
- âIf using fresh okra, ensure it's well-trimmed. If it's large, cut it in half or thirds.
- âSome recipes suggest mashing some of the cooked onions into the sauce to thicken it and add depth of flavor.
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- For a spicier version, add a chopped chili pepper along with the tomatoes.
- Some variations include a tablespoon of peanut butter for added richness.